Scrambled duck eggs

I don’t know why duck eggs aren’t more popular… They’re almost always bigger, have a firmer white, and a deeper more flavoursome, nourishing yolk with heaps of omega 3 fatty acids… There’s nothing like fresh scrambled eggs eaten straight from the pan, especially when they’re duck eggs.

The feature image was produced with:

  • 3 large duck eggs
  • 50-100 ml of full fat milk (for the consistency… In all honesty I just poured some in and don’t know the measurements 🙂 )
  • As much butter as you want!
  • Dash of ground black pepper
  • Dash of ground Maldon salt (Or another non-treated natural salt brand)
  • A wooden spoon
  • A non stick milk pan

I’m not going to tell you how to scramble eggs, you already know how!